« Previous Abstract"Levels of Volatile Carbonyl Compounds in the Atlantic Rainforest, in the City of Rio de Janeiro"    Next AbstractMechanochemical assembly of hydrogen bonded organic-organometallic solid compounds »

Food Chem

Title:		"Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics"
Author(s):		Braga CM; Zielinski AA; Silva KM; de Souza FK; Pietrowski Gde A; Couto M; Granato D; Wosiacki G; Nogueira A;
Address:		"Food Science and Technology Graduate Programme, State University of Ponta Grossa, Av. Carlos Cavalcanti 4748 Uvaranas Campus, CEP 84.030-900 Ponta Grossa, PR, Brazil"
Journal Title:		Food Chem
Year:		2013
Volume:		20130413
Issue:		2
Page Number:		967 - 974
DOI:		10.1016/j.foodchem.2013.04.007
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this study was to assess differences between apple juices and fermented apple beverages elaborated with fruits from different varieties and at different ripening stages in the aroma profile by using chemometrics. Ripening influenced the aroma composition of the apple juice and fermented apple. For all varieties, senescent fruits provided more aromatic fermented apple beverages. However, no significant difference was noticed in samples made of senescent or ripe fruits of the Lisgala variety. Regarding the juices, ripe Gala apple had the highest total aroma concentration. Ethanal was the major compound identified in all the samples, with values between 11.83mg/L (unripe Lisgala juice) and 81.05mg/L (ripe Gala juice). 3-Methyl-1-butanol was the major compound identified in the fermented juices. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied and classified the juices and fermented juices based on physicochemical and aroma profile, demonstrating their applicability as tools to monitor the quality of apple-based products"
Keywords:		Beverages/*analysis/classification Fermentation Food Handling Fruit/*chemistry/classification/growth & development Malus/*chemistry/classification/growth & development Odorants/*analysis Volatile Organic Compounds/*analysis;
Notes:		"MedlineBraga, Cintia Maia Zielinski, Acacio Antonio Ferreira Silva, Karolline Marques da de Souza, Frederico Koch Fernandes Pietrowski, Giovana de Arruda Moura Couto, Marcelo Granato, Daniel Wosiacki, Gilvan Nogueira, Alessandro eng Comparative Study Research Support, Non-U.S. Gov't England 2013/06/26 Food Chem. 2013 Nov 15; 141(2):967-74. doi: 10.1016/j.foodchem.2013.04.007. Epub 2013 Apr 13"